Chicken Shish Taouk

Abdel Hashhoush, chef of Neyla's recipe 

Makes four kabobs.

The marinade:
1 head of garlic, peeled and roughly chopped
3 tablespoons lemon juice
2 teaspoons ground cinnamon
1 tablespoon fresh thyme leaves
1/4 teaspoon allspice
2 cups olive oil
2 tablespoons kosher salt

For the skewers:
2 pounds chicken breast, cut into 1-inch cubes
2 or 3 different seasonal fresh vegetables (Options include whole cherry tomatoes, red onions cut into eighths, button mushrooms cut in two, zucchini cut into 1-inch chunks and red or yellow peppers sliced in 1-inch strips.)

Mix marinade in a blender or food processor, pour over chicken cubes and refrigerate for 24 hours. String chicken cubes on skewers, alternating with vegetables. Grill until the chicken has an internal temperature of 165 degrees and serve with rice.

Neyla (202-333-6353; neyla.com) is located at 3206 N St. NW.

This recipe first appeared in the Northwest, Dupont, Foggy Bottom and Georgetown Current Newspapers.

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